Steamed Mussels With White Wine And Cream

Steamed Mussels With White Wine And Cream
5 from 2 ratings
This classic preparation for mussels is so easy yet so elegant. Serve this for a few folks as an appetizer or make it a dinner for one. Warm up some garlic bread to sop up the flavorful broth. — Recipe courtesy Executive Chef Dylan Harrigan of The Maine Catch in Ogunquit, Maine.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
2
servings
Mussels with wine and cream recipe from The Maine Catch restaurant
Total time: 20 minutes
Ingredients
  • 2 tablespoon olive oil
  • 1 ounce julienne leeks
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 pound fresh mussels
  • 1/2 cup white wine (like chablis)
  • 1/4 cup heavy cream
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped basil
  • 1/2 teaspoon chopped thyme leaves
  • salt and pepper to taste
Directions
  1. In a medium sauté pan over medium heat, add 2 tablespoons olive oil. Once the oil is warm, add 1 ounce julienne leeks, 1 tablespoon minced garlic and 1 shallots. Let them cook until softened, about 1 minute.
  2. Add 1 pound mussels and 1/2 cup white wine and simmer until the mussels open, about 5 minutes.
  3. Once the mussels open and the wine has reduced by half, add 1/4 cup heavy cream, 1 teaspoon chopped parsley, 1 teaspoon chopped basil and 1/2 teaspoon chopped thyme. Cook until the sauce makes large glossy bubbles.
  4. Remove from the heat and season with salt and pepper to taste. Serve immediately with plenty of crusty bread.